Poached sole and salmon roulade

Main Dish

8 servings

Easy

45 min

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This is another dish from our new weekly menu, something I haven't done since my training....yes that is a while back. A Sole and Salmon Roulade. I am not sure why, but sole, Salmon, Spinach. Potatoes and White Wine Sauce just go well together, the flavours bond and the dish is exceptional. It always worked and I never had a bad comment about it. The flavors are subtle but still strong, the go together not against each other. The dish is light, but not really light in Calories as there is a bit of crea

Ingredients

• 900 g Sole fillet
• 400 g Salmon fillet
• 400 ml Cream
• Salt
• Pepper
• 30 ml Noilly Prat
• 30 ml Fish Stock
• 100 ml White wine
• 250 ml Cream
• 10 g Corn starch
• 1.00 Kg Spinach
• 50 g Garlic
• 50 g Shallots
• 50 ml Olive oil
• Salt, Pepper
• 1.20 Kg Potatoes
• 50 g Butter
• 20 g Parsley
• 250 g Tomatoes
• 20 ml Olive oil
• 10 g Basil

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Preparation

• Blend salmon finely in a blender, make sure it stays cold all the time
  Mix in seasoning and cream, season to taste
  Clean sole fillet and lay them next to each other on a plastic wrap
  Spread teh salmon mix carefully on teh sole fillets
  Roll everything like a roulade
  Close the ends tight and prick the plastic carefully with a knife. This will help to infuse the roulades with the flavor of the stock
• Combine ingredients except cream and starch for the fish stock
  Poach the roulades in the stock for about 10 minutes, take out and let rest
• Then boil up fish stock, add cream
  Mix corn starch with a little white wine and thicken the sauce
• Turn the potatoes and boil till soft
  Just before serving heat them up, saute in a bit butter and chopped parsley
• Saute the cleaned spinach, season to taste
  
  Semi dry the tomato with olive oil and seasoning

Questions

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